It is important to remember that without high-quality meat you won’t be able to make a wonderful, rich borscht.
Therefore, due attention should be paid to the choice of ingredients.
The expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova, revealed some tricks that will help you make the right choice.
What kind of meat is best for borscht?
Bone
This is a golden rule that is not subject to discussion: meat with bone produces the most spectacular, rich and tasty broth. Yes, you may have to approach the cooking process more responsibly and spend more time, but the result is worth it.
Reliability
Freshness and quality of meat should not cause any doubts. Some people prefer farm products, but in the store there is a higher chance that you will buy high-quality meat that is safe for health.
Fat
Don't trim fat off meat if there is any. Don't worry that it will somehow ruin the borscht: on the contrary, fat is a necessary component.
Thanks to this, the broth turns out “strong” and rich.
Previously, we talked about how to choose the right pasta for different types of dishes .
Expert: Julia Arkhipova
